Baked Fennel with Parmesan Crust

This is a simple, tasty preparation. Do when fennel is abundant and it is then very economical. But you must invest in good oil and good Parmesan

Ingredients

1 fennel bulb per person (according to their size and whether you are serving this as part of an antipasto array; as a first course or as a vegetable accompaniment)
olive oil, approx 10 ml per fennel
salt
lemon juice, approx 10ml per fennel
20 grams grated Parmesan per fennel

Method

Cut the fennel bulb across the bottom and take the leafy part off the top (keep some of the little fennel leafy tips to garnish if you wish)

Cut into pieces, either quarters or halves, depending on the size of the fennel

Arrange in a baking dish, or in individual casserole dishes, if serving as an entree

pour over oil and lemon, salt

Bake in moderate oven for 40 minutes approx

After 10 minutes, baste with the pan juices and cover

Check whilst cooking, and baste again

Shortly before serving coat the top of the fennel with parmesan

Put under salamander or grill and gratinate the cheese lightly

This dish is best served warm, not boiling hot and extra lemon can be offered

You can pre-cook the fennel, leave until time to serve then gratinate quickly, this means that the top will be bubbling and hot, but the fennel itself will not be too hot

The subtle taste of fennel is best enjoyed when not too hot